My fellow chocolate lovers, I have got the cookie recipe of your dreams with this one. Tahini Chocolate Chunk Cookies. Their name kind of says it all. They’re deliciously decadent and I am more than confident you’ll be making these time and time again after just one batch. The only thing that’s more unbelievable than the taste of these chocolate chunk cookies is the fact that they’re made with wholesome, better-for-you ingredients – aka the RGE way. They’re gluten-free, dairy-free and refined sugar-free and so good that they got a coveted spot in the “Sweets” section of my cookbook, Rachael’s Good Eats. I’m so excited to share this recipe with you. Let’s bake!
DECADENT, DREAMY AND WHOLESOME
These Tahini Chocolate Chunk Cookies really need no explanation, but in case you need a few selling points to convince the non-chocolate lovers in your life to try these, I got you! Let me start with the tahini. If you’re not familiar, tahini is literally just sesame seed paste. While it may not immediately sound like an ingredient that belongs in a cookie recipe, I promise the taste is subtle and almost further enhances the chocolate flavor. We also have tahini to thank for the incredibly creamy texture it provides while keeping the cookies from feeling too heavy. Really, these cookies are more like little chocolate clouds. Does it get any more enticing than that? If not, I got more for you!
Last thing I’ll mention about tahini is that it doesn’t just give a subtle nutty flavor to recipes, it’s actually incredibly nutritious. It’s high in healthy fats and amino acids (aka the building blocks of protein), is a great source of essential vitamins and minerals (like B vitamins, magnesium, iron and zinc) and through all of those nutritional benefits, it may ultimately help improve skin health. Win!
Let’s move on to the almond flour that not only makes this a grain-free recipe, but contains a lot of prebiotic fiber. Love that for us. Also love that the MCT’s in the coconut oil help to provide a quick source of energy. Dare I say these cookies make for the perfect pick-me-up when that afternoon slump hits? They truly are a dream come true.
CROWD-PLEASER COOKIES
OK, this next one is for my chocolate lovers, but helpful for us all to know and might just be the final (or maybe only) selling point for those that need convincing. Like tahini, cacao has a ton of incredible health benefits: it’s hormone-balancing, works to boost serotonin and my favorite fun fact is that cacao has more antioxidants than blueberries. Sprinkle some flaky sea salt on top of these delish cloud cookies for that perfectly balanced sweet and salty combo, and say no more!
What I love most about these cookies is how great of a treat they are to bake at any time of year. They make for a great contribution to any gathering or party, but I definitely think will take everyone by surprise when you show up with them at a holiday cookie exchange or New Year’s festivity. Or, for those smaller, at-home hangs with friends or family, you could try my skillet version (recipe slightly modified to fit accordingly) – Chocolate Tahini Cookie Skillet. I could go on and on about how perfect and decadently rich these cookies are, but I think it’s time you try them for yourself.
INGREDIENTS YOU’LL NEED:
- Pure tahini
- Egg
- Maple syrup
- Coconut oil, melted and cooled
- Vanilla extract
- Raw cacao powder
- Non-dairy semisweet or dark chocolate bar (coarsely chopped), or semisweet chocolate chips
- Almond flour
- Baking soda
- Flaky salt
HOW TO MAKE TAHINI CHOCOLATE CHUNK COOKIES
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the tahini, egg, maple syrup, coconut oil and vanilla until smooth. Fold in the cacao powder 1 tablespoon at a time – this can get messy! Add 1/3 cup of the chopped chocolate, the almond flour, baking soda, and a pinch of flaky salt, and stir to combine.
Using a cookie scoop or two oiled spoons, form the dough into golf ball-sized balls. Arrange them 1 or 2 inches apart on the prepared baking sheet. Top the cookies with the remaining chocolate, and bake for 8 or 9 minutes, until the cookies have firmly set.
Once they’ve cooled slightly (but not all the way), sprinkle more flaky salt on top of each cookie. Let them cool for at least 5 minutes before serving.
RECIPE SUBSTITUTIONS & QUESTIONS
Sometimes substitutes can be tricky when it comes to baking, but one swap you can try to make is to sub honey for the maple syrup. Since tahini is like the butter form of sesame seeds, you could consider trying another nut or seed butter as a substitute. Other options include Greek yogurt and sesame oil, but I haven’t tried any of these, so be mindful of the measurements as it’s not always a 1:1 substitute. If you’re not gluten-free, you can typically substitute almond flour with regular or wheat flour at an equal ratio. Another option is oat flour (just be sure to buy a GF flour for any dietary preferences or restrictions). Again, if there are no specific dietary restrictions or preferences, feel free to use whichever kind of semisweet or dark chocolate/chocolate chips you prefer.
WHY USE TAHINI IN BAKING?
Tahini is a great ingredient to use in baked goods like cookies, banana bread and more – and like peanut butter, it pairs well with chocolate. It’s on the sweeter side and brings a subtle, nutty flavor, while the rich oil content helps keep baked goods moist. A win win!
WHY WOULD A RECIPE USE ALMOND FLOUR INSTEAD OF ALL-PURPOSE FLOUR WHEN BAKING?
There are a couple reasons why someone would use almond flour instead of all-purpose flour in a baking recipe. This could be due to dietary restrictions or preferences, taste preference or perhaps it’s based on what you have on hand in your pantry. Almond flour adds a very subtly nutty, sweet flavor and a certain richness that differs from that of all-purpose flour. It’s an especially great substitute for those that have any gluten allergies, intolerances or sensitivities. Almond flour also helps to extend the shelf life of baked goods through the healthy fats it adds, which helps to retain moisture.
LOVE THESE TAHINI CHOCOLATE CHUNK COOKIES? HERE’S MORE SWEET TREATS TO TRY:
Gluten-Free Chocolate Chip Cloud Cookies
Peanut Butter Swirl Fudge Brownies
Tahini Chocolate Chunk Cookies
Ingredients
- 1/2 cup pure tahini
- 1 large pasture-raised egg
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1/3 cup raw cacao powder
- 1/2 cup non-dairy semisweet or dark chocolate bar, coarsely chopped, or semisweet chocolate chips
- 2 tablespoons almond flour
- 1/4 teaspoon baking soda
- Flaky salt, as needed
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the tahini, egg, maple syrup, coconut oil and vanilla until smooth. Fold in the cacao powder 1 tablespoon at a time – this can get messy! Add 1/3 cup of the chopped chocolate, the almond flour, baking soda, and a pinch of flaky salt, and stir to combine.
- Using a cookie scoop or two oiled spoons, form the dough into golf ball-sized balls. Arrange them 1 or 2 inches apart on the prepared baking sheet. Top the cookies with the remaining chocolate, and bake for 8 or 9 minutes, until the cookies have firmly set.
- Once they’ve cooled slightly (but not all the way), sprinkle more flaky salt on top of each cookie. Let them cool for at least 5 minutes before serving. Enjoy!
I lot of missing measurements in ingredient list 🙁
Were these guys part of your Thanksgiving dessert line-up? Love your recipes but the peanut butter kiss cookies and a few others have way too much sugar in them- they are sickly sweet unlike your other awesome ‘couple of tbsps max’ sweetened ones. Did a few with half the amounts of honey/coconut sugar/maple syrup, etc and added just a touch more of whatever fat or liquid they called for and they all worked beautifully! Tip for others- add more moisture if cutting sugars to make baking work! Too sweet ruins eveythingggggg especially if you’re a clean-eater who has adjusted taste buds.